So I decided to make a batch of Brandon O's Graff. Followed his recipe, pitched some rehydrated nottingham, and put it away to ferment. Then I started reading about some of the problems people have been having with Nottingham. I got worried so i started checking it once a day, and 72 hours later i still had nothing. I was going to repitch with some S-04 or S-05, but when i opened the lid this time, this is what i found.

Is there any saving this or is it a dumper? can i rack from below it and repitch?

I've made 6 or 7 batches of beer and never had an infection so this is new territory for me

That is definitely a dumper. Obviously the fermentation never started and when you leave sugars sitting around for that long with no yeast activity (ie, alcohol) this can easily happen. Did you have old yeast? Pitch it too hot? What was the OG?

OG was 1.058, everything was good and cool when i pitched. I really don't know how old the yeast was, i should have checked it but i didn't. I didn't pay attention at the lhbs when i told the guy i needed some nottingham, and when i got home i found he had given me windsor, so i had to run to a close shop and pick some up and didn't pay attention to the date. I've heard that you can rack from underneath it sometimes and still save it, but I didn't know if that was possible here or not.